I was recommended this restaurant so wanted to give it a go. First off, I will say that the manager, David, is very pleasant and knowledgable. Very courteous. We were made to feel very welcome.

BUT, the food presented was very average overall. The bill was over RMB1500 for the 4 of us (1 btl of wine). This would have been fine if each dish was top notch.

There were 4 in our group. We ordered the Mac Lobster, Oysters Rockefeller, Clam Chowder and Waldorf Salad for starters.

One of my guests said the Chowder was very poor in taste and was lukewarm ( he also said he had a bad stomach the next day......). The Macaroni had 2 extremely small pieces of lobster...not good value...this dish could be superb if they were more generous with the lobster. The oysters were fine as was the salad.

We then ordered 3 of the 12oz rib eyes and a Lobster risotto.

The steak was very nice but with an awful lot of fat. I appreciate Rib Eye can be fatty but we all had a big pile of fat left on our plates at the end. Plus they all tasted extremely salty. David explained this was the chef's seasoning. The spinach side was cold. The mash was nice but also not very hot.

The risotto was a mass of stodge. A good risotto should be 'loose'. David explained that some Chninese customers like it this way but, for us, it was awful.

David did offer to replace the steaks and make them with less seasoning but we had already eaten over half and the moment was gone so to speak. Perhaps we should have complained earlier...our fault.

So, recommendation if you go, is to ask for not too much fat or seasoning on the steak (apart from that it was good - they cut it to order so you can make a special request)and don't order the chowder or risotto...unless you like it solid.

David gave us desert for free. He had a very positive attitude. Most of what I have written here I discussed with him at the time.

This restaurant is hidden in one of the many building inside SiNan Mansion. What a great find for our birthday dinner gathering, and I was impressed with the rib eye steak I got on my plate. I requested medium and it showed up medium cooked to exactly how it should be. My boyfriend had a lobster, and it was excellent. Our appetizer was some Mac & Cheese & baked Oysters. Mac & Cheese were really popular and we finished all, but the Oysters were kind of tasteless and overcooked.

Definitely good value for the Rib Eye steak + Mash Potato.

When I moved to Shanghai I loved the idea of having a zagat like platform where people who love food can comment on restaurants. Now good reviews are rare finds. If you are a non smoking vegan who eats nothing that casts a shadow please do not write a review about Morton's. If you can not afford a restaurant do not complain about the bad value for money after you have eaten there. I'm writing this comment because my gf and I had one of the most memorable dining experiences in five years in Shanghai last night. We went to the place shortly after they opened. The food was good and cheap but there was no design or service so we did not go back. Last night we were around the corner and my gf remembered the lobster mac and cheese she had there. So we went. We were greeted by a laowai chef who suggested we should eat in the kitchen. They have two proper chef tables. One with four and one with eight seats. You sit in a tiled room on a wooden table next to the meat fridge and opposite the chefs. If you like that sort of thing it does not get much better than this. The chef served us and after stating that we want to share a lobster mac and cheese and a rib eye steak he suggested to fix a menu for us that includes the desired dishes. Sweet. The wine list is heavy on Californian wines. They have a Lynch Bages by the glass. We ordered a Spanish Tempranillo. The manager (he was the only one wearing a tie so I guess he was the manager) told us that he does not have that wine and offered to substitute it with a wine that is not on the list. We ended up drinking a pricey Bordeaux style Californian blend - for the same price. The food that arrived was an array of perfectly executed dishes. The truffle and mushroom soup had a taste and texture that would make any fine dining place proud. Then came the USDA rib eye. American cows would apply for China visas if they knew they would end up on that grill. The meat was a perfect medium rare and was served with a bechamel spinach, creamy mashed potatoes and a reduction of some bone jus. The best part was to eat in the kitchen, to chat with the chef and the fact that dinner cost a fraction of the price of what most restaurants that can offer top level food would charge.